How to keep a pint at its best
The back of the bottom shelf, a five-minute temper, and why the paper disc matters. Freezer habits learned the hard way.
The Lambing journal
Notes from the churn
Farm visits, flavour stories and freezer advice from the kitchen in Poblacion.
Kinampay: the ube from the hills of Bohol
Forty-two growers in Tubod, a fixed price agreed before planting, and a third of every batch by weight in real tuber.
Why we churn with carabao milk
Twice the butterfat of cow’s milk, no stabilisers, and a cold chain that does not forgive. The one decision that shapes every pint.